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Whole Wheat Chocolate Chip Pancakes

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“I wanted healthier ingredients in a simple recipe to make pancakes for my kids. They love this - they eat the leftovers cold out of the fridge. :)”
READY IN:
30mins
SERVES:
6
YIELD:
24 4
UNITS:
US

Ingredients Nutrition

Directions

  1. Beat the eggs with a whisk or hand beater until fluffy. Beat in remaining ingredients (except chocolate chips) just until smooth. Gently stir in the chocolate chips. For thinner pancakes, add milk a couple tablespoons at a time until it's thin enough for you.
  2. Heat griddle or skillet over medium heat. Pour heaping 1/8 cup of batter (or scant 1/4 cup) onto hot griddle. Cook pancakes until puffed and dry around the edges, then flip and cook until golden brown. Repeat until you've used all the batter. I use a griddle and cook 6 at a time.
  3. *if your coconut oil is cold and solid, melting it on the griddle you're going to use before you add it to the batter will make it easier to stir in.

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